Basil as functional and preserving ingredient in "Serra da Estrela" cheese
2016
Аутори:
Carocho, MarcioBarros, Lillian
Barreira, Joao C. M.
Calhelha, Ricardo C.
Soković, Marina
Fernandez-Ruiz, Virginia
Santos Buelga, Celestino
Morales, Patricia
Ferreira, Isabel C. F. R.
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
Antitumor, antimicrobial and antioxidant activities of basil were
studied, along with its characterization in phenolic compounds, organic
acids and soluble sugars. The results placed basil as a valuable
candidate for functionalization and conservation of food products,
maintaining their nutritional properties, while increasing their shelf
life and potential health effects. The basil leaves were then
incorporated in ``Serra da Estrela Cheese{''}, either in its dehydrated
form or as a decoction. The cheeses were then subject to a nutritional
evaluation, being characterized for their fatty acids, minerals and CIE
color parameters. To assess the combined effects of plant incorporation
and storage time, a 2-way ANOVA was used to process the results, further
analysed through a linear discriminant analysis. Overall, basil leaves
provided antioxidant activity to the cheeses, reduced the moisture, and
preserved the unsaturated fatty acids and proteins. Comparing both
incorporation types, the decoctions had a higher functionalizing and
conservative effect. (C) 2016 Elsevier Ltd. All rights reserved.
Кључне речи:
Ocimum basilicum L.; Serra da Estrela cheese; Functionalization; Shelf life increase; Natural additives; Ocimum basilicum L.; Phenolic-compounds; Chemical-characterization; Antioxidant properties; Sweet basil; Seed gumИзвор:
Food Chemistry, 2016, 207, 51-59
DOI: 10.1016/j.foodchem.2016.03.085
ISSN: 1873-7072